1 lb. Ricotta or sm. curd cottage cheese
1 1/2 c. shredded Mozzarella cheese
1 egg
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
1/4 tsp. pepper
1 tsp. salt
1 1/2 tsp. basil
1/2 tsp. oregano
1/4 c. Parmesan cheese
1 tbsp. parsley flakes
2 (16 1/2 oz.) jars spaghetti sauce
1/2 (8 oz.) pkg. lasagna noodles, uncooked
1 c. water

In large bowl, mix together cottage cheese or Ricotta, 1 cup Mozzarella cheese, egg, spinach, Parmesan cheese, and seasonings. In greased 13 x 9 x 2 inch baking dish, layer 1/2 cup sauce, third of noodles, and half of the cheese mixture; repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining Mozzarella cheese. Pour 1 cup water around the edges. Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes before serving. Serves 8.

Note: Freezes well.